Season the flour with salt and pepper and toss the chucks of meat in it.

Heat 3 tablespoons of oil in a large frying pan and brown the pork on all sides over a high heat - ideally do this in batches. Then put into the casserole.

Preheat the oven to 180C / 160C fan / Gas 4.

Add the remaining oil to the pan; cook the onions and garlic for 5 minutes until soft and golden.

In a small pan over a low heat toast the seeds and coriander and cumin for 1 - 2 minutes, then grind them in a coffee grinder or small food processor. After this add the chilli, paprika and half the fresh coriander and pulse to blend down.

Stir the spice mixture into the onions and garlic with the tomato puree, white wine and stock.

Pour the onion and spice mixture over the pork, season well and mix.

Cook covered for 1 Â¾ hours, then stir in the apricots, pears, peppers and half the orange zest.

Cover and cook for a further 30 - 40 minutes.

To serve - scatter the reserved half of the fresh coriander over the casserole and serve with either rice or couscous.